 |
 |
 |
|
Gusanos del maguey
The worm that consumes the agave |
Giant skippers
|
|
For centuries, peasants in the mountainous regions of central Mexico have made alcohol, mescal and tequila, by distilling the sap of agave plants, cacti common to this area. When they the leaves to collect the sap, they often find gusanos del maguey or maguey worms. Aegiale hesperiaris butterflies, commonly called giant skippers, deposit their eggs at the heart of the leaves of agaves. The larvae then eat the flesh of the cactus stems and roots - sometimes boring out the cactus completely!
|
|
|
 |
|
 |
|
|
|
|
|
A great larva tortilla |
|
When fully mature, the fleshy red caterpillars of the giant skipper measure some 65 mm. They are an invaluable resource for Mexican peasants, who consider them a delicacy and sell them in the marketplace to supplement their income. Maguey worms are very nutritious. One 100-gram serving contains over 650 calories, or the equivalent of two plates of rice. They are also delicious deep fried or braised, seasoned with a spicy sauce and served in a tortilla.
|
|
Preparing maguey worms
|
|
|
|
|
|
|
|
|
|
|
Preparing good quality mescal |
Georges putting a worm in a bottle of mescal
|
|
Like tequila, mescal is an alcohol made by distilling agave sap, a cactus in which giant skippers lay their eggs. A gusano, a skipper butterfly larva, is added to each bottle; after soaking in the alcohol about three months, the larva imparts a particular flavour that is the hallmark of a fine Mexican mescal.
|
|
|
|
|
|
|
